Margaret Island (Margit-sziget) is a 2.5 km (1.6 mi) long island in the middle of the Danube in central Budapest, Hungary. The island is mostly covered by landscape parks, and is a popular recreational area for bikers, runners and swimmers (in the Alfréd Hajós sports pool the European Aquatics Championships 1958, 2006 and 2010 took place). It’s also a favorite place for couples to have a romantic night out in Budapest or have a perfect picnic. Its medieval ruins are reminders of its importance in the Middle Ages as a religious centre.
The island spans the area between the Margaret Bridge (south) and the Árpád Bridge (north). Its landmarks are a small Japanese garden, a rose garden, a tiny zoo, an open-air theatre, a music well and a music fountain and an octagonal water tower (the music fountain and the water tower are protected UNESCO sites). Two hotels provide accommodations with thermal spas and various medical services.
All in all, Margaret Island is the Hungarians’ Central Park. 🙂
Sweet crispy corn kernels lightly roasted are heavenly. I adapted the recipe from Nicole. I also made tomato salsa (tomato, red onion, coriander, salt, pepper, lime juice and chili) and corn tortillas. I cooked brown rice and we added avocado slices and a touch of sour cream to fill up our tacos. You can make it a handful of different ways using cheese, beef, chicken, seafood or other vegetables. Get creative and enjoy your Mexican picnic!
Roasted Corn Salsa
Ingredients (serves 4)
– 4 corn cobs
– 1 small bunch of coriander, chopped
– 1 small red onion, peeled and chopped
– juice of 2 limes
– sea salt, black pepper
– extra virgin olive oil
Remove the husks from the corns. Heat a non-stick pan over high heat and roast the corns for about 8 minutes (continuously turn the corns to char). Turn off the heat to medium, add 100-200 ml water, cover the pan with a lid and cook the corns for 10-15 minutes. Let them cool. Stand each cob upright on its base and use a sharp knife to shave off the kernels (here is a video on how to take corn kernels off the cob easily).
In a bowl mix together the corn, coriander, red onion, juice of limes, add 1-2 tablespoons of extra virgin olive oil. Season with salt and pepper.
Serve and enjoy!
Beautiful flower garden on Margaret Island…
One day I woke up and I knew I had to make vegan chocolate popsicles somehow. I was looking for recipes but didn’t find anything suitable for me. Then I had the idea that I hade made raw chocolate ganache cake before and what would happen if I used that recipe for the popsicles…
Then I tried…
I tested the recipe…
And you know what happened?
Not exactly! We had creamy, thick chocolate-y vegan popsicles to enjoy! Yum!
It’s easy to make and I dare to say it is the healthy version of chocolate popsicles.
Don’t miss this experience!
Vegan Chocolate Popsicles with Roasted Almonds
Ingredients (for 4 popsicles)
– 1 ripe avocado
– 50 g unsweetened cocoa powder
– 60-70 g coconut flower sugar or cane sugar
– 30 g coconut oil
– 100-150 ml almond milk (you can substitute with rice- or oat- or soymilk)
– 1 vanilla bean, split and seeded
– pinch of salt
– small handful of almond
Roast the almonds in a dry non-stick pan for 5-6 minutes. Set aside to cool, then chop them roughly.
Place all other ingredients in a food processor then blend everything until smooth. If you find it too thick, add a little bit more almond milk. Put half of the roasted almonds into the popsicle molds, then pour the chocolate ganache cream over the almonds. Sprinkle the remaining almond over the top, insert sticks and freeze until solid (at least 2 hours).
Some weekend crumb photos about the organic farmers market and food we ate. We didn’t do much just relaxed, read books and watched movies. It was a perfect weekend after all.
Beautiful summer colours, fruits, vegetables… I always fell in love with summer markets’ colours and smells.
Every Saturday after the market we have a small indulgence at Brót Bakery: cappuccino and pistachio roll are our favorites.
There is a new waffel place in Budapest, called ‘Habos Gofri’, it means fluffy waffel. We checked the place out on Saturday afternoon. Our favorite was the chocolate whipped cream waffel. A-m-a-z-i-n-g and addictive… We couldn’t stop until 3 waffels each. 🙂
Vegan hazelnut vanilla pancakes with fresh raspberries and maple syrup for breakfast on Sunday morning…
Although I’m ovo-lacto vegetarian I cook and bake a lot of vegan meals too. I’m also interested to challenge myself with making raw meals. Raw foodism can include any diet of primarily unheated food, or food cooked to a temperature less than 40C (104F) to 46C (115F). It is believed that foods cooked above this temperature have lost much of their nutritional value and are less healthful or even harmful to the body. Also rawfoodblogs prove that the meals are made from simply ingredients are so colourful, tasteful and nutritious.
I love pasta and I eat a lot. In the summer heat I don’t like cooking when the kitchen is already steamy and hot. I decided to try something new and make a different kind of ‘pasta’. This raw version of spagetthi is very versatile, it can be eaten as a salad or a main course.
Raw Zucchini Spagetthi with Creamy Tahini Sauce
Ingredients (serves 2)
– 4 baby zucchini (either yellow or green, about 10-15 cm / 3,93-5,90 inch long)
– 2 tablespoons tahini
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon soy sauce
– 3 tablespoons nutritional yeast (flake)
– 2 tablespoons water
– a pinch of chili flakes
With a julienne peeler slice the zucchinis (until the middle of the zucchinis, seed parts). Place the sliced zucchinis in a bowl and set aside.
In a small bowl mix together tahini with lemon juice, soy sauce and nutritional yeast. Dilute the sauce with 2 tablespoons water, then add chili flakes and mix until smooth. Pour the sauce over the zucchini spagetthi and work it in with your hands.
I love summer because the markets (and of course nature) is colourful, bright and fragrant. Every Saturday I get up early to go to Budapest’s biggest organic farmers market. The vegetables and fruits are grown with care by the farmers I got to know in the last few years.
Since we have owned a small parcel in a community garden I appreciate the farmers hard work even more that’s why I like supporting them. As much as possible I always use fresh stuff, so the food I prepare is full of healthy ingredients that are straight from the plant or that are made with as little processing and as few added flavorings as possible, keeping nutrients and original flavors intact.
This is how this simply pasta dish was born. Green vegetables and herbs (bought at the market) lightened with creamy, white ricotta and a touch of lemon juice.
Green Asparagus and Pea Ricotta Pesto Spagetthi
Ingredients (serves 2)
– 200 g spagetthi
– 150 g ricotta
– 140 g fresh green shelled peas
– 180 g green asparagus, discard the wooden parts
– 1 clove garlic
– 125 ml extra virgin olive oil
– juice of 1/2 lemon
– 6 pieces of basil leaves
– 3 pieces of mint leaves
– sea salt and black pepper
In a medium sized pan bring water to a boil. Put the peas and asparagus into the water and blanch them for 1 minute, then drain and pass them under cold water for a few seconds to keep the nice bright green colour.
Add salt into the boiling water and cook the spagetthi al dente. Drain and set aside.
In a food processor blend peas, chopped asparagus with all the remaining ingredients (ricotta, garlic, olive oil, lemon juice, basil and mint leaves). Season with salt and pepper.
Pour the creamy pesto sauce over the cooked spagetthi and stir well. Serve the creamy spagetthi onto plates, top with fresh peas and black pepper.